Handbuch Der Kakaoerzeugnisse 1965 Help me understand this report
Chemische und physikalische Eigenschaften der Kakaoerzeugnisse
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1989
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“…Cocoa butter is a product mainly consisting of 1,3-disaturated-2-unsaturated triacylglycerols containing 23%-30% palmitic acid (C16:0), 30%-37% oleic acid (C18: 1) and 32%-37% stearic acid (C18:0) as fatty acid components (Fincke 1965). The percentage C18:1 (44%-49%) in lipids of A.…”
Section: Introductionmentioning
confidence: 99%
“…Cocoa butter is a product mainly consisting of 1,3-disaturated-2-unsaturated triacylglycerols containing 23%-30% palmitic acid (C16:0), 30%-37% oleic acid (C18: 1) and 32%-37% stearic acid (C18:0) as fatty acid components (Fincke 1965). The percentage C18:1 (44%-49%) in lipids of A.…”
Section: Introductionmentioning
confidence: 99%
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